Some great looking gardens out there!
Very hot & muggy early this week (Philly suburbs), then we had some needed rain and it’s cooled down a lot.
Pulled all the radishes — decided to quick-pickle about half of them ... opened a jar today and phew! it was quite pungent, almost kimchi-like. I thought something went wrong, but did a quick internet check and evidently they just do that, and were actually quite tasty. Going to reseed the empty section with more radish seeds tomorrow, and then space in more in 2 weeks, so we aren’t overwhelmed with so many, all at once.
The first tomato is starting to turn over to orange & there are a ton more on all 5 plants ... we picked a couple of nice green ones to fry up and they were good, but the corn-meal crust was too crunchy/dry/bland (recipes would be appreciated).
Lettuce & herbs are doing great, anything we’ve cut is coming back fast & more abundant — the 1st zucchini’s are almost ready, cucumbers are going well, peppers have picked up a bit & the watermelon vine has several flowers. Grapes and berries are doing their thing too. Fun!
I can tell you about a quick and easy batter for dipping and frying stuff, and of course you could always add a little spice to your tastes.
Just take some flour and add any kind of white wine to the thickness you like. This makes an excellent batter that is quite lite, tasty, and yet doesn't overwhelm the veggie.
This trick is courtesy of food network and traces back to Chef Bartelli(?? spelling).